Description
Made with rich almond flour and pistachios, this simply stunning cake is brightened with vibrant citrus and a lemon glaze.
Ingredients
Scale
- 150 g butter (softened)
- 165 g caster sugar
- 1½ tbsp finely grated lemon zest
- 2 tsp vanilla extract
- 4 large eggs at room temperature
- 200 g ground almonds
- 130 g ground pistachios (about 250g in their shells)
Lemon drizzle :
- 100 g icing sugar
- 1 tbsp lemon juice
Decoration:
- chopped pistachios for sprinkling (optional)
Instructions
- Preheat the oven to 160 degrees C
- Grease and line a 23 x 13 x 8cm loaf pan with baking paper and set side
- Beat the butter, sugar, zest and vanilla for 10 – 12 minutes until pale and creamy, scraping
- down the sides of the bowl a few times
- Add the eggs one at a time, beating well after each addition
- Beat the mixture for a further 3 – 4 minutes
- Fold through the ground almonds and ground pistachios to combine
- Spoon the batter into the prepared pan and smooth the top
- Bake for 1 hour – 1 hour 10 minutes, until a skewer inserted into the centre comes out with
- a few moist crumbs clinging to it and the cake has pulled away from the sides of the tin
- Allow the cake to cool completely in the tin at room temperature
- Make the drizzle by adding the lemon juice to the icing sugar. Mix and add more icing sugar
- or lemon juice if needed to get the required consistency
- Once completely cooled, remove the cake from the tin and pour the lemon drizzle over the
- cake
- Sprinkle with pistachios (if used) and serve
Notes
Adapted from Jennifer Rodda – Milk and Honey
- Category: Baking, Cake